Tuesday, June 20, 2006

Prawn Cocktail Recipe

A bed of crisp iceberg lettuce is topped with diced tomato and avocado, cold cooked prawns and a creamy cocktail sauce. We prefer to use medium prawns in this recipe - they are more tender than large prawns and less annoying to peel than small ones.

Serves 4 as an entree.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

11 Comments:

Hi Amanda & Debbie,Just wanted to thank you for this recipe.I had some fresh prawns and wanted a cocktail sauce recipe to go with themI stumbled across your blog today just in time. I made your sauce recipe without the gherkin relish because at the last minute I found I didn't have any, but it was still very good.Took me back to the 70's!!!!

Thanks again.I must try some of your other recipes now that I've found you.

Hi, I tried your receipe and added chopped corriander, mint, onion and capsicum. I also chopped up the prawns into small bite size pieces. It was really lovely. A lovely refreshing salad that we will definately have again and again. Thanks Monica

hi amanda and debbie,i would like to say that i abseloutly adore your site! your recipes are great! can i ask what gherkin relish is? and can you please specify what you mean by tomatoe sauce? can i use tomatoe paste?thank you

The gherkin relish that we use contains gherkins, sugar, water, starch, vinegar, salt and mustard seeds. We purchase it in a jar from the supermarket. Tomato sauce is also known as ketchup. Is ketchup available where you live?

I made the prawn cocktail without the use of Mayo and used an avacado dressing instead as you suggested (similar to a guacomole but slightly thinner - Margaret Fulton's avacado dressing). It was delicious. It was fresh and everyone loved it. Thank you very much for your help :)